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Janelle Carss

Marry Me Chickpeas

This rich and creamy Marry Me Chickpeas recipe is addictive for a reason! Inspired by the viral recipe trend, this vegan version swaps chicken for hearty chickpeas and uses cashew cream to create a luscious dairy-free sauce packed with sun-dried tomatoes, garlic, herbs, and vegetables. I
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 19-oz cans chickpeas approx. 4 cups cooked
  • ½ cup raw cashews soaked in boiling hot water 10 minutes
  • 1 tbsp olive oil sub ¼ cup water if oil-free
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • ½ cup sun-dried tomatoes, chopped drained if in oil
  • 2 tbsp tomato paste
  • ¾ tsp red chili flakes omit or reduce if sensitive to spice
  • 1 red bell pepper, diced
  • 1 cup chopped mushrooms
  • 2 cups vegan chicken broth (2 cups hot water + 2 tsp vegan chicken bouillon) sub veggie broth
  • 1 to 2 handfuls of baby spinach
  • 1 tsp kosher salt
  • black pepper to taste
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ⅓ cup vegan parmesan cheese sub 2 tbsp nutritional yeast
  • fresh herbs, for serving

Method
 

  1. Warm the olive oil in a large skillet over medium heat until shimmering. Add the onion and garlic and sauté for 2 to 3 minutes until golden and fragrant.
  2. Stir in the tomato paste, sun-dried tomatoes, bell pepper, mushrooms, red chili flakes, thyme, basil, salt and pepper, and continue cooking for 4 to 5 minutes until the tomato paste has deepened in colour a bit and the veggies have softened slightly.
  3. Make cashew cream: Simply add the soaked cashews with ½ cup water to a high speed blender and blend with a pinch of salt until completely smooth. Pour in the cashew cream and vegan chicken broth. Stir to combine into a sauce and simmer for about 3 to 5 minutes.
  4. Stir in a handful of spinach and finally add the chickpeas. Allow the chickpeas to heat through and the spinach to wilt a few minutes.
  5. Serve with rice, quinoa, pasta, mashed or roasted potatoes, or toasted crusty bread. Garnish with some grated vegan parmesan and a few fresh basil leaves. Enjoy!